Institution: University of Vermont

Showing 1 – 10 of 21 resources

Exudation Pressure in Maple Trees: Comparing Simulations with Experiments

Exudation is the process whereby trees can generate a large positive pressure in stems or roots during months when the tree is leafless and mostly dormant and temperatures fluctuate above and below freezing. This article aims to provide an update on recent modelling efforts
in combination with experimental measurements from red/sugar maple trees at the University of Vermont Proctor Maple Research Center that validate the model results.

Publication:
Maple Syrup Digest
Date:
June 1, 2022

The Northeast Maple Economy: Crop Distribution and Outlook

As the US domestic maple syrup crop continues to grow the influence of different scales and types of business can shape local communities and national trends. Survey results presented here demonstrate the dramatic difference in the scale of maple enterprises as represented by tap count and the resulting working forest acres these businesses utilize.

Publication:
Maple Syrup Digest
Date:
March 1, 2021

Maple: A Sap to Syrup Guide: A Manual for Career and Technical Centers of Vermont

This manual was developed primarily for use by Vermont Career and Technical Center educators and students. It can be used as a reference as students learn about aspects of sugarbush management and syrup production. Biology, chemistry, math, history, and the culture of maple syrup making can enrich the educational experience as well as provide technical skills for students interested in working in the maple industry. The overall goal of the manual is to create consistency in the sugaring techniques that are taught throughout Vermont and as a guide to prepare students for the Vermont Maple Career Development Event. This manual can also be a valuable resource for anyone interested in sugaring, from the back-yard sugar maker to a new employee joining an established maple syrup producer.

Date:
January 1, 2021

Maple Career Development Event: A Guide for Career and Technical Centers of Vermont

On May 7th, 2019 the first ever FFA Maple Career Development Event (CDE) was held at Shelburne Farms in Shelburne, Vermont. A CDE is a competition that is designed to test skill development and prepare students for careers in the particular area of focus. CDEs are held for many different disciplines such as forestry, tractor driving, and dairy handling. The CDE’s are often used by high school career and technical centers as a way to assess students’ knowledge and compare results between schools that are teaching similar material. Additionally, CDE’s serve as a way for students to build their credentials, with students often including their CDE experience on their resumes.

Date:
January 1, 2021

Is there Another Invasive Pest in your Sugarbush?

We found significant populations of snake worms devouring the organic matter, causing soil conditions that discouraged growth of understory native plant species. We are looking at their distribution in maple stands throughout the region relative to forest management practices, and assessing their impact on understory diversity, maple regeneration and various soil characteristics.

Publication:
Maple Syrup Digest
Date:
December 1, 2015

Remaking Maple

Overview of new method of gathering sap from sugar maple saplings.

Date:
November 6, 2013

The Map of Maple

A guide to tasting maple syrup and checking for off-flavors

Date:
May 25, 2011

Technical Position Paper on Air Injection

The use of air injection technology in the maple industry can be defined as: the forced introduction of air through a series of perforated pipes submerged in the boiling sap in the front and /or back pan of a maple syrup evaporator. Several studies conducted in recent years have investigated aspects of the use of air injection technology in the process of maple syrup production.

Publication:
Maple Syrup Digest
Date:
June 1, 2009

Metabolism Off-Flavor In Maple Syrup – Part I: Identification of the compound responsible for metabolism off-flavor

Research on metabolism off-flavor in maple syrup at the University of Vermont Proctor Maple Research and Extension Center (PMREC) had two main objectives. The first was to identify the primary compound(s) responsible for metabolism off-flavor in maple syrup. Once the responsible compound or compounds were identified, measures to reduce or remove the off-flavor from finished maple syrup could be investigated. Thus, the second main objective was to determine whether a technique could be found that maple producers and packers might employ to effectively remediate the flavor, and thereby increase the economic value, of metabolized maple syrup.

Publication:
Maple Syrup Digest
Date:
February 1, 2009